Ingredients
12 slices bacon, crisply-cooked
4 cups romaine, shredded
16 dried tomato halves, drained if packed in oil, rehydrated if dried
8 ounces fresh mushrooms, thinly sliced
4 tablespoons olive oil
3 tablespoons red wine vinegar
1/8 teaspoon sugar
salt and pepper, to taste
1/4 cup green onions, sliced
Cooking Directions
Coarsely crumble bacon and set aside. In large bowl, toss together romaine, tomatoes and mushrooms. Whisk together olive oil, vinegar, sugar and seasonings; toss with salad mixture and divide evenly among four dinner plates. Top each salad with some bacon and sliced green onion.
Serves 4.